Sorry buddy, that's where you lost me. Anybody who prefers the taste of meat cooked over a gas flame rather than wood/charcoal.... well.....
I can't even stand petroleum products used as a starter. Ruins the taste no matter how long you wait.
Egg!
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Sorry buddy, that's where you lost me. Anybody who prefers the taste of meat cooked over a gas flame rather than wood/charcoal.... well.....
I can't even stand petroleum products used as a starter. Ruins the taste no matter how long you wait.
Egg!
We have a large egg and the table. Had it for at least 5 years now. You do have to start it a bit before you cook, but it's not bad and gets hot fast. I would say YES to the plate setter, it is a must for indirect heat cooking. I've even made cookies on it before.
As for the "charcoal taste" I'm not sure what to say there, I assume you mean the "master light" type petrol taste? The egg doesn't use processed briquette charcoal, just wood. So no nasty chemical taste.
I'll never have another grill besides the egg.
As for the "charcoal taste" I'm not sure what to say there, I assume you mean the "master light" type petrol taste? The egg doesn't use processed briquette charcoal, just wood. So no nasty chemical taste.
I'll never have another grill besides the egg.
JT will point you in the direction on charcoal. You will use about 30% of what you think you will. I bought 5 bags ( when I bought my grill and I have smoked alot and have not used have of it yet. Also grill alot.
I thought I was crazy but I had a $800 weber rust out and weber offer me nothing but excuses on their warranty.
Also look on eBay for tables or Craigslist. There is a guy in Memphis that makes a very nice table at a great price.
Stroke the check and don't look back. What I like about the Joe is that you get all the extras for free.
I thought I was crazy but I had a $800 weber rust out and weber offer me nothing but excuses on their warranty.
Also look on eBay for tables or Craigslist. There is a guy in Memphis that makes a very nice table at a great price.
Stroke the check and don't look back. What I like about the Joe is that you get all the extras for free.
My preference is wood. I just said I don't care for the charcoal aftertaste. Too me it's strong and taste unnatural. I have used all the natural types with a chimney not fluid, etc... Now, I love some wood smoke and until I get me a nice offset smoker, I am using a smoke box on the weber and it puts out a pretty nice flavor.
The charcoal vs gas debate is older than chevy vs ford.
I am on the NG train. Heats my house, water, stove and backup power. It's one fuel that can do everything and I have never noticed a NG flavor in food unless you forgot to ignite the fire for some reason.
Damn sorry to hear Bomar. I had a part break on my weber. I called weber, spoke to someone in the US who speaks English and they sent a real person to my house and fixed the part at no cost. No arm twisting and I was down less than a week.
Best service experience I can remember with a product.
No company is perfect and there will always be bad experiences no matter what.
Andy, enjoy the egg. Like I said it's a nice product. Just wanted to give you another perspective.
This is on my list in the near future.
http://www.horizonbbqsmokers.com/backyard-smokers-1/20-rd-special-marshal-smoker
It already has it's own little shed.
I tried the natural gas thing for a while back in Houston. Couldn't cook a damn thing that didn't taste like I soaked it in oil first. Charcoal ( or, more accurately, charWOOD ) is my go-to for most grilling chores. But, when I want to get serious, nothing beats a true wood smoke from a fruit or nut wood like pecan or apple.
I've built many a smoker through the years. You can build that unit you linked for a heck of a lot less.. Have some fun with it.
I've built many a smoker through the years. You can build that unit you linked for a heck of a lot less.. Have some fun with it.
pecan is awesome!I tried the natural gas thing for a while back in Houston. Couldn't cook a damn thing that didn't taste like I soaked it in oil first. Charcoal ( or, more accurately, charWOOD ) is my go-to for most grilling chores. But, when I want to get serious, nothing beats a true wood smoke from a fruit or nut wood like pecan or apple.
I've built many a smoker through the years. You can build that unit you linked for a heck of a lot less.. Have some fun with it.
let's see some of the old smoker pics.
Plate setter. Turkey rack. Rib rack. Cubes to light. This a good start.
I got cypress table at Madison fireplace. It's a great product. Just go there. Skip nest
I got cypress table at Madison fireplace. It's a great product. Just go there. Skip nest
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Don't think I have any pics. This was back in the days of the "bag phone" before the interwebs... I still have a couple around but nothing worth going out in the rain to take a pic.
That's awesome!
Sassafras and sweet maple for baby back ribs.
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Weber genesis silver. The egg is a nice compromise considering the space requirements for a real smoker. If I had to choose to have only one all purpose outdoor food cooking device, it would still be an Egg.
Bodean
Hot Damn
Jason you will never convince these Egg owners that anything is even close to the Egg. Once you've had black...
Not a yota but my FiLs 93 blazer stocked with JT brew and lots of early 90s comms equipment.
..... Still works but just looks alien next to an iPhone. Remember putting bag phones on the dash for reception?!!
Factory Turbo. I can't imagine how this thing would peel out.
http://www.polaris.com/en-us/rzr-side-by-side/rzr-xp-1000-eps-fox-turbo
http://www.polaris.com/en-us/rzr-side-by-side/rzr-xp-1000-eps-fox-turbo